The Influence of Acidity Variations During Manufacture on the Quality and Rate of Ripening of Blue or American Roquefort Cheese
Coulter, S.T., Combs, W.B., Spencer George, J.Volume:
21
Year:
1938
Language:
english
DOI:
10.3168/jds.S0022-0302(38)95640-1
File:
PDF, 1.72 MB
english, 1938